Bhajiya, also known as pakora or fritters, is one of India’s most popular snacks, especially loved during monsoon and winter seasons. These crispy bites, made by coating vegetables in spiced gram flour batter and deep-frying to perfection, have been a staple in Indian households for generations. The tradition of enjoying hot bhajiyas with a cup of masala chai on a rainy day has become an emotion for millions. From roadside stalls to family kitchens, this snack embodies warmth, comfort, and togetherness.
The origin of bhajiya can be traced back to the Indian subcontinent, where the use of chickpea flour (besan) became common due to its versatility and nutritional value. Over time, this humble snack evolved into countless variations, featuring onions, potatoes, spinach, chilies, and even paneer. Each region in India has its own twist on bhajiya, reflecting the diversity of Indian cuisine. Whether served as street food or part of a festive spread, these crispy fritters have secured their place in culinary tradition.
What makes bhajiya so special is its simplicity and adaptability. With just a handful of ingredients, you can create a snack that is bursting with flavor and texture. The crisp outer coating combined with the soft, flavorful vegetable inside makes every bite irresistible. They are not only a popular evening snack but also a preferred choice for guests during festive gatherings. Paired with tangy chutneys or spicy sauces, bhajiyas can turn any ordinary day into a celebration.
In today’s times, while deep-fried snacks are often seen as indulgent, the charm of homemade bhajiya remains unmatched. By controlling the type of oil and using fresh ingredients, you can make a version that is both tasty and relatively healthier. Bhajiya is more than just food; it’s an experience that connects people and creates cherished memories.
Ingredients
Serves: 4–5 people
- Gram flour (besan) – 1 cup
- Rice flour – 2 tbsp (for extra crispiness)
- Water – ½ cup (adjust as needed)
- Onion – 2 medium (thinly sliced)
- Potato – 2 medium (thinly sliced)
- Spinach leaves – 1 cup (roughly chopped)
- Green chilies – 2 (finely chopped)
- Ginger – 1 tsp (grated)
- Carom seeds (ajwain) – ½ tsp
- Turmeric powder – ¼ tsp
- Red chili powder – ½ tsp
- Garam masala – ½ tsp
- Salt – to taste
- Oil – for deep frying
Steps
- In a mixing bowl, combine gram flour, rice flour, turmeric powder, red chili powder, garam masala, carom seeds, and salt. Mix well.
- Gradually add water to the dry ingredients to form a thick, smooth batter without lumps.
- Add sliced onions, potatoes, spinach, green chilies, and grated ginger to the batter. Mix thoroughly so the vegetables are well coated.
- Heat oil in a deep pan over medium flame. To check if the oil is ready, drop a small amount of batter; it should rise to the surface immediately.
- Carefully drop spoonfuls of the vegetable batter into the hot oil. Do not overcrowd the pan to ensure even cooking.
- Fry the bhajiyas until they turn golden brown and crispy, turning occasionally for uniform frying.
- Remove the bhajiyas using a slotted spoon and place them on paper towels to absorb excess oil.
- Serve hot with green chutney, tamarind chutney, or tomato ketchup, along with a steaming cup of masala tea.
Health Benefits
While bhajiyas are deep-fried and best enjoyed occasionally, they do offer some nutritional value. Gram flour is rich in protein and fiber, while vegetables provide vitamins and minerals. The use of spices like turmeric and carom seeds adds digestive benefits. To make them healthier, you can air-fry or bake the bhajiyas instead of deep-frying, and use less oil without compromising on taste.
Kitchen Tip: Add a pinch of baking soda to the batter for extra fluffiness and light texture in your bhajiyas.